Mushroom and Gorgonzola Soup

Mushroom and Gorgonzola Soup

25
bunchkin 1

"This is a delicious, creamy mushroom soup with a little kick from luscious Gorgonzola cheese."

Ingredients

50 m {{adjustedServings}} servings 219 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 1057 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  1. Place 2 tablespoons butter in a skillet and melt over medium-high heat. Stir in the onions, garlic, and mushrooms. Cook and stir until onions are soft and mushrooms reduce, about 5 minutes. Remove from heat.
  2. Meanwhile, place the remaining 2 tablespoons butter in a pot, and melt over medium-high heat. Stir in the flour; cook and stir until mixture turns golden brown, about 5 minutes. Gradually pour in the chicken broth, half-and-half, 1/2 teaspoon salt, and rosemary; stir to blend ingredients. Reduce heat to medium. Stir the gorgonzola cheese and mushroom mixture into the chicken broth mixture; bring soup to a simmer and cook 10 minutes, stirring frequently.
  3. Place half of the soup into a blender. Blend until smooth, and return to the pot. Stir in the sherry, and season with salt and pepper to taste. Cook until mixture thickens, about 5 minutes more. Garnish with fresh parsley, if desired, to serve.
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Reviews

25
  1. 27 Ratings

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Very good soup but agree with others that twice the amount of mushrooms would be better. Instead of making the roux in a separate pot I just sprinkled the flour over the cooked onions and mushro...

This makes a very good soup. However, I used 1.5 times the amount of mushrooms and that still was on the light side. I would at least double the amount of mushrooms. I also added a little more c...

Flavor abounds in this most delicious, simple soup comprised of just enough special ingredients. I could eat it all myself....and will add this to my next dinner party menu.